Fish Tacos With Creamy Chipotle Sauce And Pico De Gallo Recipes

CHIPOTLE FISH TACOS

Chipotle Fish Tacos image

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons honey
2 canned chipotle peppers in adobo, chopped, plus 2 tablespoons adobo sauce
2 tablespoons olive oil
2 limes, 1 zested and juiced, 1 sliced in half
One 16-ounce bag broccoli slaw
Kosher salt and freshly ground black pepper
5 mini sweet peppers, sliced into rings
1 to 2 serrano chiles, sliced thinly
1 pound cod fillets
1/2 cup chopped fresh cilantro
12 corn taco shells, blistered
Sliced avocado, sour cream, hot sauce and lime wedges, for the tacos

Steps:

Preheat the oven to 425 degrees F.
Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.

CHIPOTLE PICO DE GALLO

Chipotle Pico de Gallo image

Categories Sauce Onion Tomato

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

1 cup medium-dice tomatoes (seeded before dicing)
4 tsp minced red onion
1/2 tsp red wine vinegar
1/2 canned chipotle pepper, minced
Salt, to taste
1 tbsp cilantro chiffonade (cut into thin strips)

Steps:

Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

FISH TACOS WITH CHIPOTLE CREAM SAUCE

Fish Tacos With Chipotle Cream Sauce image

Make and share this Fish Tacos With Chipotle Cream Sauce recipe from Food.com.

Provided by Chef BeeGee

Categories Mexican

Time 22m

Yield 1 taco, 4 serving(s)

Number Of Ingredients 14

Ingredients

4 soft taco-size flour tortillas
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, minced
3 tablespoons fresh cilantro, chopped
1 lb tilapia fillet
2 tablespoons lime juice
2 cups shredded cabbage
1 canned chipotle chile in adobo (minced and seeded)
1 cup fat free sour cream
1/4 teaspoon salt

Steps:

Mix the Chipotle Cream Sauce ingredients in a bowl and set aside.
In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro.
Saute those ingredients for 5 minutes.
After the 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked.
Then add in lime juice and let cook for 1 additional minute.
Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the cabbage and fish on the center of each tortilla.
Top each with equal amounts of the Chipotle Cream Sauce.
Fold the tortillas over to form tacos and serve.

Nutrition Facts : Calories 307, Fat 8.6, SaturatedFat 2.2, Cholesterol 62.5, Sodium 594.4, Carbohydrate 28.9, Fiber 1.9, Sugar 6.6, Protein 29.1

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